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France

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by

Lydia Silva

on 29 May 2014

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Transcript of France

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By:Lydia Silva

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Major religions in France are Roman Catholic 83–88%, Protestant 2%, Jewish 1%,Muslim 5%–10%, unaffiliated 4%
Roman Catholic eat red meat on Fridays to mark the day of Christ's death
Jewish are forbidden to eat notably pork and shellfish meat and dairy may not be combined
Muslim are forbidden to eat•Pork, lard or any porcine substance
Observant Jews will eat only meat or poultry that is certified kosher.
If Jew were to eat meat it must be ritually slaughtered and salted to remove all traces of blood
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Location:
Western Europe
Capital of France: Ile de France (Paris)
bordering the Bay of Biscay and English Channel
between Belgium and Spain
southeast of the UK
between Italy and Spain
France population 6 million
land total: 2,889 km
There are mostly flat plains or gently rolling hills in north and west the remainder is mountainous, especially Pyrenees in south, Alps in east
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poor farmers diets were based On mainly grains
before the 15th century seasonings and decoration where used to signify there food
During the middle ages in France they would use there hands to eat
Sauces were highly seasoned and thick
During a banquet they would have pie out
pie crust was used as a container not as primiarily food itself
in the mid 15th century french cuisine turned into art on there dish
Wine and cheese symbolizes pride and reflect regional differences
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Climate:
cool winters
mild summers
hot summers along the Mediterranean
occasional strong, cold, dry, north-to-northwesterly wind known as mistral
22 regions
Aquitaine Region - land of wine, fine cuisine
Normandy Region (Basse Normandie) - is best known as the site of the D-Day landings during World II
Lorraine Region - is a place to discover art, fine cuisine, beautiful cities and villages
Ile de France Region (Paris) region- place of art, lovely villages
1 January
le jour de l’an (New Year’s Day) there usually have it with a large lunch, traditionally featuring seafood of various kinds.
6 January
la Fête des Rois (Epiphany or Twelfth Night) most families have a galette des Rois, a rich pastry cake filled with frangipane (almond paste) it usually placed with a tiny figure in it its called the fève The person who gets the fève in their portion puts on the cardboard crown which comes with the cake.
2 February
la Chandeleur (Candlemas) is celebrated in the church it is traditional to eat crepes (pancakes) on this day.
14 February
la Saint Valentin (St Valentine’s Day) people celebrate a romantic relationship with gifts of flowers or chocolates.
8 May
le 8 mai or la Fête de la Victoire Victory in Europe on 8 May 1945.
24 June
la Saint-Jean (Midsummer’s Day). In many areas, bonfires (les feux de la Saint-Jean) are lit on Midsummer’s Night. People are supposed to jump over these, re-enacting a pagan custom intended to ward off the cold of winter.
14 July
la Fête Nationale or le 14 juillet called Bastille Day in English one of the first events of the Revolution. All over France there are parades on the day of the 14th and firework displays and bals (local dances) either on the night of the 13th or of the 14th.




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Beef Bourguignon- its beef braised in red wine along with mushrooms, onions and bacon.Bourguignon sauce is made by simmering a basic demi-glace along with red wine, bacon and other ingredients.

Foie Gras- considered a luxury or delicacy item, and is extremely fatty, with a rich flavor and smooth texture. Foie gras melts easily, so while it is often prepared with high heat. Foie gras is served as a starter prior to the main dish.

Ratatouille- a vegetable dish consisting of onions, zucchini, tomatoes, eggplant, and peppers, fried and stewed in oil and sometimes served cold.

Escargot- is French for “snail”. is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants

Chocolate eclairs- An éclair is a long French pastry made from choux pastry, filled with pastry cream or custard and dipped in icing.The most popular éclairs are the chocolate éclair

Crème brulee- Caramelizing the sugar on top of the creme brulee is usually done with a small butane torch. Creme brulee means "burnt cream" in French, as the caramelized sugar on top of the custard.

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"Éclair." About.com Culinary Arts.Web. 12 Feb. 2014.
"Countries and Their Cultures." Culture of France. Web. 10 Feb. 2014.
"Famous French Food." Famous French Food. Web. 12 Feb. 2014.
"Foie Gras." About.com Culinary Arts. Web. 12 Feb. 2014.
"France Regions." About.com France Travel. Web. 12 Feb. 2014.
"Geography and Map of France." Geography and Map of France. Web. 09 Feb. 2014.
"History of French Food." About.com French Food. Web. 12 Feb. 2014.

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1) Meat, Egg, and Fish (once per day)
2)Dairy Products (per day)
3) Starches
4) Fruits and vegetables
Be activity at least 30 minutes a day
Every meal depends appetite
Eat less of
sugar
fat
salt
Full transcript